Traditional Magiritsa soup with egg-lemon sauce (avgolemono)
- 1 pluck and intestines of a little lamb
- 1 cup of tea olive oil
- 2 lettuce's leaves, washed and chopped
- 10 spring onions, chopped
- 1 onion, chopped
- 1 bunch dill, chopped
- 1 cup of tea rice for soup
- 3 eggs
- juice of 2 lemons
- 3-4 tablespoons of hot broth from the soup
Wash thoroughly the pluck and the intestines. Turn the intestines upside down using a straw. After washing, pour the ingredients in boiling water and scald. Drain them and chop them into small pieces.
Put the oil in a pot and let it burn. Add the onions (dry and fresh) and sauté. Put the pieces of liver and intestines and continue sautéing. Then add the lettuce's leaves and the dill and season to taste. Add 3 to 4 cups of water, lower the heat and let the soup simmer.
When the offal are soft, clean and wash the rice and pour it in the soup. Continue cooking for 25' minutes until the rice is softened and turn off the stove.
Beat separately the yolks and the egg whites into meringue. Squeeze the lemons, and add the yolks to the meringue while beating. Pour in the egg mixture the lemon juice and hot broth from the soup, little by little, while stirring with quick movements. When the mixture of egg and lemon sauce is hot enough, pour it all together in the pot with the Magiritsa. Gently shake the pot so as the Avgolemono goes everywhere.